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A serving of delicious Cabbage Manchurian ready to be eaten.

Classic Cabbage Manchurian

This Indo-Chinese classic features crispy fried cabbage balls tossed in a delectable sweet, spicy, and tangy Manchurian sauce. Perfect as an appetizer or a side dish, it offers a burst of flavors and textures that tantalize the taste buds.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Large bowl
  • Wok or deep pan
  • Slotted spoon
  • Paper towels
  • Serving dish

Ingredients
  

For the Cabbage Balls

  • 3 cups Cabbage finely shredded or grated
  • ½ cup All-purpose flour (Maida)
  • ¼ cup Cornstarch (Cornflour)
  • 1 tablespoon Ginger-garlic paste
  • 1 Green chili finely chopped (adjust to taste)
  • 1 teaspoon Soy sauce
  • Salt To taste
  • ½ teaspoon Black pepper
  • 1-2 tablespoons Water (only if needed for binding)
  • Oil For deep frying

For the Manchurian Sauce

  • 2 tablespoons Oil
  • 1 tablespoon Garlic finely minced
  • 1 tablespoon Ginger finely minced
  • 1-2 Green chilies slit lengthwise (adjust to taste)
  • ½ cup Onion finely chopped
  • ½ cup Capsicum (Bell pepper) diced (green is traditional)
  • 2 tablespoons Soy sauce
  • 1 tablespoon Red chili sauce (e.g., Sriracha or Indo-Chinese chili sauce)
  • 2 tablespoons Tomato ketchup
  • 1 teaspoon Rice vinegar
  • 1 teaspoon Sugar
  • Salt To taste
  • ½ teaspoon Black pepper
  • ¾ cup Water/Vegetable broth
  • Cornstarch slurry 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Spring onion greens For garnish

Instructions
 

Prepare the Cabbage Balls

  • In a large bowl, combine shredded cabbage, flour, cornstarch, ginger-garlic paste, green chili, soy sauce, salt, and black pepper. Mix well, adding water only if needed to form small, firm balls.

Fry the Cabbage Balls

  • Heat oil in a wok or deep pan. Fry cabbage balls in batches until golden brown and crispy, then remove and drain on paper towels.

Start the Sauce

  • Heat 2 tablespoons of oil in a separate pan. Sauté minced garlic, ginger, and slit green chilies for 30 seconds until fragrant.

Add Vegetables for Sauce

  • Add chopped onion and diced capsicum. Sauté for 2-3 minutes until they soften slightly but still have a crunch.

Build the Flavor Base

  • Pour in soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, salt, and black pepper. Stir and cook for 1-2 minutes to combine flavors.

Simmer and Thicken

  • Add water or vegetable broth and bring to a simmer. Stir the cornstarch slurry and slowly pour it into the sauce, cooking for 1-2 minutes until thickened.

Combine and Serve

  • Just before serving, add the fried cabbage balls to the hot Manchurian sauce. Gently toss to coat evenly.

Garnish

  • Transfer to a serving dish and garnish generously with chopped spring onion greens. Serve immediately.

Notes

For extra crispiness, you can double-fry the cabbage balls. Ensure your oil is hot enough for frying to prevent the balls from absorbing too much oil. Adjust the spice level by modifying the amount of green chilies and red chili sauce. This dish is best served immediately to maintain the crispness of the cabbage balls.